Development of steam boiling system for turmeric
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Date
2019
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Punjab Agricultural University, Ludhiana
Abstract
The design, development and performance evaluation of turmeric boiling system based on
steam boiling technique was done during 2017-2019 at P.A.U Ludhiana. The study was
conducted to investigate the effect of boiling parameters i.e steam pressure and holding time
on quality, recovery, losses during boiling and color characteristics of polished rhizomes and
ground powder. The effect of steam pressure and holding time was studied by varying the
steam pressure from 10 psi to 20 psi and holding time from 0 minutes to 15 minutes. Each lot
(5 kg) of rhizomes was boiled by varying the boiling conditions and another lot was kept as
control sample. The rhizomes were dried by solar assisted dryer at a temperature of 60ÂșC. The
final recovery of ground powder ranged from 17.93% to 21.32%. It was observed that heat
treatment by steam application reduced the drying time and lead to final product with lower
moisture content. The boiled turmeric was much superior to the control (unboiled) sample in
every respect of quality, recovery and color characteristics. The data obtained at different
treatment combinations was then analyzed to find the optimum boiling parameters for best
quality product using regression analysis. Optimization was done using the response surface
methodology in Design Expert software. The developed boiling system was then run on
optimized set of boiling parameters. The holding capacity of system was 150 kg turmeric
rhizomes. The pressure vessel was connected to a steam boiler by means of steam pipe. The
developed vessel comprised of loading mechanism and unloading mechanism, pressure
gauge, safety valve, steam release valve and steam distribution system. The steam distribution
system helped in uniform spreading of steam within the loaded vessel. It was observed that
the developed system helped to reduce the fuel requirement, aid in steam saving and reduced
the overall time and labour requirement of the process. The developed system was run with
optimized conditions of steam pressure and holding time (16 psi & 1.10 minutes). Product
with maximum recovery (19.44%) and best color characteristics (L=53.65, a=15.42, b=
38.34) and maximum volatile oil (6.39%), curcumin content (4.18%) and oleoresin content
(13.99%) was obtained.
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